Schoppa Da Giotta - Buendner Barley Soup
photo by Rita1652
- Ready In:
- 3hrs 15mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
directions
- Soak the barley overnight in the 2.5 liters of water. Season this water with the salt and simmer the barley and the pork and beef in it for 3 hours over low heat.
- Add the speck about halfway through the cooking period.
- Wash, rinse and chop finely the vegetables, and add them to the soup about 45min before completion.
- Add the milk to finish the soup, just before serving.
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Reviews
-
Comfort food in a bowl. Hearty goodness. FYI Speck is a distinctively juniper-flavored ham originally from Tyrol. Juniper yummy! I didn`t soak the barley. I see no need for that. I did simmer soup for 2 hours. Milk was added but see no reason for that because it was ever so tasty without it. Thanks <br/>Made for ZWT 2011
RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making